We all go through phases. We try a little of this and a little of that. Then along comes a magic bottle, maybe something beloved years ago that fell out of favor, or some new wine discovery has cast a spell on you and now you are paying extra attention to that grape or growing area. Whatever it is, it's your current 'jones'. You can't get enough of it.

What, for you, is that wine right now?

White burgundy, here.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Cheap Cote de Ventoux, around $10 U.S., mostly Grenache I think, rustic, tannic, with very nice juicy fruit underneath. Can't recommend it because I think most would find it objectionably tannic/rustic, but I like it.

For me it continues to be French Pinot Noir. Recently had Drouhin's Clos des Mouches 01, which took me to a very happy place. Had it twice: once at home alone and a second time and another bottle shared with friends in NYC last weekend. I know there is more Burgundy wine to taste, but first I may need to find me a rich sugar daddy with a love for travel, opera, and more importantly, wine....

In all seriousness, I continue to be fascinated by wine in general, and how a wine changes. Earlier this week I had a Carignano del Sulcis of Santadi, which kept relaxing and opening up by the hour; by day three it actually showed more complexity and spice that was a lot more pleasing to me than on day 1. So this truly fascinates me about wine's evolution - luckily the wine got better with time.

Paulo in Philly wrote:For me it continues to be French Pinot Noir. Recently had Drouhin's Clos des Mouches 01, which took me to a very happy place. Had it twice: once at home alone and a second time and another bottle shared with friends in NYC last weekend. I know there is more Burgundy wine to taste, but first I may need to find me a rich sugar daddy with a love for travel, opera, and more importantly, wine....

In all seriousness, I continue to be fascinated by wine in general, and how a wine changes. Earlier this week I had a Carignano del Sulcis of Santadi, which kept relaxing and opening up by the hour; by day three it actually showed more complexity and spice that was a lot more pleasing to me than on day 1. So this truly fascinates me about wine's evolution - luckily the wine got better with time.

Sell the stock in the Tuscan wine venture!!!!

Yes, and how many deaths will it take 'til he knowsThat too many people have died?The answer, my friend, is blowin' in the windThe answer is blowin' in the wind.

Jenise wrote:We all go through phases. We try a little of this and a little of that. Then along comes a magic bottle, maybe something beloved years ago that fell out of favor, or some new wine discovery has cast a spell on you and now you are paying extra attention to that grape or growing area. Whatever it is, it's your current 'jones'. You can't get enough of it.

What, for you, is that wine right now?

White burgundy, here.

Hungary. Oh, and dry Muscat, and for that matter dry Hungarian Muscat. I'm never satisfied with red wine these days...

German Riesling's (Spatlese and Auslese) from 1993-1998 - fascinating trying the different vintages, different producer's and even more fascinating - the differences between vintages from the same plot from the same producer.

I love it young, I love it old, and anywhere in between. It has become my go to red. I love old tempranillo once the oak has blown off and it has opened a bit with fish. I match it anywhere I can use an American Pinot Noir as well as with spicy dishes . It goes so well with Cajun foods.

I love the life I live and live the life I love*, and as Mark Twain said, " Always do well it will gratify the few and astonish the rest".

During a recent north-south roadtrip we did some tasting in Virginia, and North Carolina. General impressions are: When they do their own thing as in a Traminette-Chardonel-Vidal Blanc blend, or eastern tried and true as in Riesling; they do OK. When they try to do California as in Cabernet Sauvignon they do not measure up. The latter are refreshingly low in alcohol and have some finesse, but even comparing to ole time Mondavies, there is no comparison.

GeoCWeyer wrote:I love it young, I love it old, and anywhere in between. It has become my go to red. I love old tempranillo once the oak has blown off and it has opened a bit with fish. I match it anywhere I can use an American Pinot Noir as well as with spicy dishes . It goes so well with Cajun foods.

The fascination I've been concentrating on most recently, though by no means is it a new one, would be Grüner Veltliner. There's just something about the onset of warm weather and patio livin' that screams GV to me.